Wednesday, July 11, 2007

Semi-Homemade Tortilla Chips

No, this isn't an ode to a Sandra Lee monstrosity. It's a report on the one item I actually "cooked" while in Yelapa.

Every tienda (store) in Yelapa stocked thick and fragrant fresh corn tortillas, but not prepackaged tortilla chips. I like something crisp for scooping guacamole, so I decided to try my hand at what I assume every restaurant in town did--fry the fresh tortillas. The result was a heap of triangular chips, with a slight satisfying chewiness, that disappeared in a frenzied afternoon nosh session (because doing nothing, it makes ya so hungry).

To make the chips, cut as many tortillas as you want into small triangles. Heat vegetable oil in a skillet over medium-high heat--you'll want enough that it's about 1/4 deep or so. Add the triangles (it's okay if they overlap and fill the pan). Stir gently and frequently, making sure to flip the chips. You'll easily see when their ready--they'll curl at the corners and start to turn light brown. Remove chips to a plate and salt. We didn't have any available, but I'd recommend lining the plate with a paper towel to soak up the excess oil.

I bake them in the oven because hubby won't eat them fried and they honestly have a lot better flavor. Cut them in the desired shape, spray them with aerated oil (don't use cooking spray! ugh...oil aerators are cheap and a great alternative) then sprinkle them with sea salt and bake in a 350 degree oven until slightly browned and curling.

They will crisp up over time, but they rarely last that long in my house.